Seared Scallops with Sweet Potato & Crispy Chips

Ingredients

• 6 count large sea scallops, patted dry
• 1 medium sweet potato, peeled
• 1 medium russet potato
• 4 tbsp butter, divided
• 3 count fresh thyme sprigs
• 2 count garlic clove
• ½ count lemon
• 2 tbsp neutral cooking oil

Instructions

1. 1

   Peel and chop sweet potato into 1-inch chunks. Peel and cut russet potato into thin matchsticks; soak in cold water 5 minutes to remove starch.

2. 2

   Boil sweet potato in salted water until very tender, ~12 minutes. Drain and pass through a fine sieve or mash with 1 tbsp butter and a pinch of salt until creamy.

3. 3

   While sweet potato cooks, pat russet matchsticks dry on paper towels. Heat oil in a large skillet over medium-high until it shimmers, then fry potatoes in two batches until golden and crisp, ~4 minutes per batch. Season with salt and drain on paper towels.

4. 4

   Season scallops generously with salt and pepper. Add 1 tbsp butter to the same skillet over medium-high heat. When it foams, add scallops and sear 90 seconds without moving—edges should turn opaque.

5. 5

   Flip scallops and add thyme, garlic, and remaining 2 tbsp butter. Sear 90 seconds more until centers are just firm to the touch.

6. 6

   Spoon sweet potato purée onto plates, top with scallops, lean crispy potatoes against them, and finish with a squeeze of lemon. Serve immediately.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• large pot for boiling
• fine sieve or potato ricer
• paper towels
• tongs
• spatula

More recipes like this

• 

  20-Min Garlicky Beef Kebab with Tahini

  20 min

• 

  20-Min Curry Shrimp with Coconut Rice

  18 min

• 

  Garlicky Glazed Eggplant

  18 min

• 

  25-Minute Cajun Shrimp & Corn Boil

  25 min